I have tried Peter's version of the Lehman recipe twice now and it has helped me achieve exactly what I wanted with a thin crust. The first time I only let it rise 3 hours (I knew it was wrong but it was all the time I had), the second time I gave it a full 24. I have a deep dish recipe that I have been happy with for years but never had a thin crust that made me happy. My third batch is kneading right now.
I bake on a pizza stone in my gas grill, with another stone on top. No high tech temperature measuring devices.
Thankks for the help.